Friday 23 June 2017

Perfect Summer Picnic Recipes
*Sausage Rolls and Cupcake Quiche Lorraines*

Cupcake Quiche Lorraine

Ingredients

  • 15 g (½oz) Parmesan cheese, finely grated
  • 320 g ready-rolled shortcrust pastry sheet
  • Plain flour, to dust
  • 1 tsp oil
  • 1 small onion, finely chopped
  • 6 rashers smoked streaky bacon, finely chopped
  • 75 g (3oz) mature Cheddar cheese, finely grated
  • 150 ml (¼ pint) each double cream and milk
  • 2 large eggs

Method

  1. Scatter the Parmesan over the top of the pastry, then fold the pastry into quarters. Lightly flour a work surface and roll the pastry out until 3mm (⅛in) thick.
  2. Cut out 12 x 10cm (4in) circles and use to line a 12-hole muffin tin - reroll the trimmings to make enough circles. Chill.
  3. Heat the oil in a medium frying pan over low-medium heat and gently cook the onion until softened. Turn up the heat, add the bacon and fry until cooked through. Set aside to cool.
  4. Preheat oven to 190°C (170°C fan) mark 5. Mix the Cheddar into the cooled bacon mixture, then divide among the pastry cases. In a jug, whisk together the cream, milk, eggs and some seasoning. Pour into the cases.
  5. Bake for about 30min or until lightly golden and the filling has set. Leave the quiches in the tin for 5min, then remove to a wire rack. Serve just warm or at room temperature.

Sausage Rolls

Ingredients

  • 6 good-quality pork sausages, about 400g (14oz)
  • 50 g (2oz) dried and ready-to-eat apricots, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • 320 g ready-rolled puff pastry sheet
  • 1 medium egg, beaten

Method

  1. Preheat oven to 200°C (180°C fan) mark 6. Squeeze the sausagemeat out of their skins into a large bowl (discard the skins). Mix in the apricots, sage and some seasoning.
  2. Unroll the pastry on to a work surface and cut in half lengthways. Spoon half the sausage mixture in a line down one side of the pastry 1cm (½in) in from the edge. Repeat with the other pastry half.
  3. Brush the visible pastry with egg, fold over the sausage mixture and press the edge to seal. Brush the top of the roll with egg and cut each strip into 12 pieces (if you're struggling with a knife, try using kitchen scissors). Transfer to a non-stick baking sheet, spacing a little apart.
  4. Cook for 25min or until the pastry is golden and the filling is piping hot. Serve warm or at room temperature.
--Recipes taken from Good Housekeeping--

Friday 16 June 2017

One-Pot Chicken Fajita Pasta

What You’ll Need:

  • 2 chicken breasts, sliced into penne shaped pieces
  • 1/2 tbsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tbsp cayenne
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 3 mixed bell peppers, sliced
  • 1 small red onion, sliced
  • 4 handfuls penne
  • 5 cups whole milk
  • parsley, finely chopped, to serve
  • 2/3 cup cheddar, grated
  • oil, for frying

How You Make It:

  1. Fry your chicken in a high sided saucepan until cooked through. Remove with a slotted spoon then throw in your peppers and onion in its place. Cook down for a few minutes. Pop the chicken back in then add your spices and seasoning. Cook out for a minute. Add your milk, then your pasta. Place the lid on and cook on low for about 20 minutes, stirring occasionally.
  2. Add the cheese, stir through briefly, then remove from the heat. Serve with a little parsley and a bit more cheese!
--Recipe taken from Twisted--
https://www.youtube.com/watch?v=8fhoGK_jVZM

Thursday 15 June 2017

One-Pot Bacon Spinach Alfredo Pasta

What You’ll Need:

  • 1 tbsp olive oil
  • 8 rashers streaky bacon
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups spinach
  • 4 cups milk
  • 50g parmesan
  • 350g penne

How You Make It:

  1. Add oil to pan and when hot add your bacon and fry until crispy.
  2. When crispy add your garlic, salt, pepper and spinach to the pan and cook until the spinach has wilted.
  3. Pour in milk and your penne and give it a good stir through.
  4. Cook on a low heat for 10 minutes, until the sauce has turned nice and creamy and the pasta is al dente.
  5. Stir through parmesan and serve. Simple and delicious.
--Recipe taken from Twisted--
http://twistedfood.co.uk/one-pot-bacon-spinach-alfredo-pasta/

Wednesday 14 June 2017

Chicken Bacon Ranch One-Pot Pasta



What You’ll Need:

  • 2 chicken breasts, diced
  • 10 rashers streaky bacon, finely diced
  • 2 cups chicken stock
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp chives
  • 1 tbsp parsley
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • juice of 1 lemon
  • parmesan, to serve

How You Make It:

  1. Add your olive oil to a high-sided pan and fry off your chicken until sealed and browned slightly. Remove from pan.
  2. Add your bacon to the same pan and fry until nicely crispy, about 10 minutes. Throw in your seasonings- garlic powder, pepper and salt.
  3. Add your stock and cream, turn the heat down low and add your pasta. Cook for 20 minutes or so, or until completely absorbed and delicious.
  4. Stir through your herbs and squeeze in your lemon. Give it one more stir.
  5. Finish with parmesan.
  6. Enjoy!
--Recipe taken from Twisted--

Tuesday 13 June 2017

One-Pot Hidden Veg Pesto Pasta


What You’ll Need:

  • 1 pack linguine
  • 2 litres veg stock
  • 1 cup frozen peas
  • 1 cup frozen broad beans
  • 2 cups shredded spring greens
  • 1 cup asparagus, diced
  • 1 cup basil
  • 1 cup mint
  • 1 clove garlic, chopped
  • 1/2 cup pine nuts, toasted
  • juice of 1 lemon
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 cup parmesan, grated

How You Make It:

  1. Bring the stock the boil and add your pasta to a double boiler pasta pot. Cook for 7 minutes, until very al dente. Remove and dress with oil.
  2. Add your peas, broad beans, asparagus and spring greens. Boil for 1 minute. Add your herbs, oil, pine nuts, garlic, lemon and salt. Stick blend until smooth. Return your pasta and the parmesan. Stir to combine and remove from heat.
  3. Serve!!!!!
--Recipe taken from Twisted--
https://www.youtube.com/watch?v=NuIRVScIbwk

Monday 12 June 2017

                One Pot Pesto Pasta Chicken

I hear you: pesto, pasta, chicken – what more in life could I ever need? Perhaps, just one pot to wash up as well? Ok then

What You’ll Need:
2 chicken breasts, sliced into ½-inch strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
¾ cup heavy cream
½ grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomatoes, halved
Parmesan cheese to garnish
Chopped basil to garnish

How You Make It:

Heat the oil in a pan over high heat
Add the chicken, garlic, salt, and pepper and cook until golden.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly mixed.
Cook the sauce until it has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated.
Remove from heat. To serve, a heavy pinch of parmesan cheese and basil on top!

--Recipe taken from Twisted--